My grandmother made gnocchi often, but I haven't made them in a very looooooong time. I do remember her saying that you shouldn't knead/mix the dough too much it will make tough gnocchi. Also, when cooking, drop them gently into boiling water and do NOT stir. When they rise to the top, carefully scoop them out of the water with a slotted spoon. Put them on a warm platter and add sauce. Toss gently! My favorite sauce is pesto with freshly grated Parmesan cheese and toasted pinenuts or a very light almost creamy tomato sauce (no meat) that my grandmother used to make. They are also good with just butter and cheese!! Enjoy and let us know how the gnocchi turned out.

The recipe looks like it makes alot. If I decide not to use it all, should I cok them first, then put them away or maybe freeze them uncooked?
Thanks shelly I'm excited, I cant decide on pesto or just butter and sage. Maybe some of each. :)

Don't overwork the dough or the gnocchi will turn out gummy, dense, and heavy. Uncooked, gnocchi is fine to freeze. It's less labor intensive to do it that way: make a large batch and then freeze the leftovers.

AAARRRRGGGGHHHHH!!!!!
I am so mad!!!!!!
I got my taters peeled, made my dough, I thought it needed more binder, but I wasn't sure, so I left my recipe alone and used just 1 egg.
I HAVE WATERY POTATO SOUP!!!
Note to self, when in doubt, use brain!!!!!
I guess I will save the glop and figure out how to make some potato pancakes out of it tomorrow.
PB and J it is tonight.
Sorry luvs, I hope you missed your plane.